In the food processor, process the pecans down to a fine meal. Add the salt and cinnamon. Next, add your damp quinoa into the processor and continue to process for about thirty seconds. Now pour in the agave and continue to process for about a minute, , allowing some of the grain to break down and blend into the dough.

Place the dough into a large bowl and hand mix in the raisins.

Using two spoons, place small dollups of the dough onto your Dehydrator sheets — I used the Teflex sheets that came with my dehydrator, not the fine mesh (yet). You don’t have to space them out too much, as these raw food treats won’t be spreading out when they ‘bake.’ Flatten the cookies slightly, so that they are all the same height.

Dehydrate at 105 degrees for about 4 hours. The outside of the cookies should no longer be tacky. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster. Continue in the dehydrator for about 5 more hours. Watch them carefully as every house and dehydrator is different.

I'm excited to try these out. I'll probably make them the day before Thanksgiving since they have to dehydrate. Also, you might ask "No oatmeal?". Well, raw oatmeal is almost near impossible to find in stores and quinoa is loaded with protein. So, it's a heather option but you still have the same texture and extremely similar taste.